This cold salad is easy to make and great for prepping healthier options for the week's lunches or snacks. I like to add some heat by mixing sriracha or chili garlic paste into the Thai peanut sauce.


Recipe Summary

20 mins
15 mins
35 mins
5 salads


Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.

  • Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.

  • Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.

Cook's Note:

Thai peanut sauce can be found in the Asian section of your grocery store. Pre-shelled edamame can be found in the frozen section.

Nutrition Facts

490 calories; protein 19.7g 39% DV; carbohydrates 68.9g 22% DV; fat 19.2g 30% DV; cholesterolmg; sodium 787.9mg 32% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is a winner! It comes together quite easily and packs a punch of flavor! I used the store-bought matchstick carrots and edamame from the freezer section. The peanut sauce I used was Kikkoman Thai Style peanut sauce. Very tasty! I made some to take to an outdoor concert/picnic and everyone was asking for the recipe. I also added precooked shrimp for a protein boost. I bet it would be good with chicken too. I'm definitely making this one again! Read More